Ultra-high pressure is a new advanced technology in food processes in the word。Most external and internal researches think that the flavor components in food is small molecule matter ,so the effects of high pressure on those is little。The subject studies the effects of high pressure on the flavor components in muscle of sheep from October 2001 to January 2002。
(1):Studied the changes of nucleotide and metabolizing products contents in muscle under high pressure。These were determ...